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Crab salad

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 4

This salad contains white and brown crab meat and is served with crispy Little Gem lettuce leaves.

By Simon Hopkinson

From Saturday Kitchen

Ingredients

For the crab vinaigrette

200g/7oz fresh picked white crab meat
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh chervil
1 tbsp snipped fresh chives
1 lemon, juice only
pinch of cayenne pepper
1 tbsp olive oil
salt and freshly ground black pepper

For the brown crab dressing

200g/7oz fresh picked brown crab meat
1 tbsp tomato ketchup
½ tsp Dijon mustard
½ tsp horseradish sauce
1 tsp anchovy essence
2 tsp cognac
salt and freshly ground black pepper

To serve

2 Little Gem lettuces, chopped
1 tbsp olive oil
1 tsp moscatel vinegar
200g/7oz roasted red peppers, cut into strips

Method

To make the crab vinaigrette, mix the white crab meat with the remaining ingredients in a bowl. Season with salt and pepper and set aside.
To make the brown crab dressing, blitz the brown meat in a food processor or blender. Add the other ingredients, season with salt and pepper, mix and set aside.
To serve, spoon the brown crab dressing into a serving bowl. Dress the lettuce with the oil and vinegar, add the pepper strips and pile on the white crab vinaigrette. Serve.